Thyme
Thyme is one of the most widely used culinary herbs. It belongs to the mint family and is valued for its warm, savoury aroma. Thyme is most closely associated with the Mediterranean region.
Latin name: Thymus vulgaris
Origin: Mediterranean region
Height: up to about 30 cm
Flowering: spring to summer
Lifespan: perennial
Description
Thyme forms a compact, low mound with tiny leaves on stems that become woody at the base over time. Regular trimming keeps the plant dense and encourages flexible young tips—exactly the part that’s easiest to use in the kitchen. Much of its signature fragrance comes from natural aromatic compounds in the leaves, including thymol.
In the kitchen
Thyme is a true staple and fits into many cuisines. You’ll find it in Herbes de Provence and in a classic bouquet garni, and it pairs beautifully with garlic, lemon, bay and rosemary. Use it with slow-cooked dishes, sauces, roasted vegetables, potatoes, pulses, and meat or poultry. Add it early for long braises, or later for a fresher lift. Thyme is also used as a flavouring in certain liqueurs, such as Bénédictine.
- Large thyme (Thymus pulegioides)
- Wild thyme / creeping thyme (Thymus serpyllum)
- Common thyme (Thymus vulgaris)
- Lemon thyme (Thymus Ă— citriodorus)
- Calamint thyme (Clinopodium menthifolium)
In the herb garden
Thyme is an easy, often hardy perennial. Give it a sunny spot and well-drained soil; it also grows very well in pots. You can snip sprigs almost year-round. To dry thyme, cut sturdy sprigs, hang them upside down in an airy place, then crumble the leaves once fully dry. Store in a sealed jar, away from light and moisture.
If the plant becomes very woody, prune it back in spring to just above where you can still see fresh green growth. Avoid cutting deep into bare wood, as thyme can be slow to reshoot.
